Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry detection

被引：22

作者：

Marsili, RT ^{[1
]}

Miller, N ^{[1
]}

机构：

[1] Dean Foods Tech Ctr, Rockford, IL 61125 USA

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 2000年 / 38卷 / 07期

关键词：

D O I：

10.1093/chromsci/38.7.307

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Purge-and-trap, solid-phase extraction, and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) sample preparation techniques for the analysis of odor impact chemicals in fermented cucumber brine are compared. SPME-GC-MS is coupled with detection frequency olfactometry experiments to determine key impact odor compounds in the brine. The most potent odorants that define the typical characteristic brine aroma are trans-4-hexenoic acid and cis-4-hexenoic acid. Confirmation of key impact odorants in brine is confirmed by recombination experiments.

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页码：307 / 314

页数：8

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